Total Time
1hr 40mins
Prep 1 hr 30 mins
Cook 10 mins

This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.

Ingredients Nutrition

Directions

  1. In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
  2. Combine thoroughly.
  3. Add crab and mix well.
  4. Shape into 8 to 10 patties and coat with remaining panko.
  5. Refrigerate until chilled, about 1 hour.
  6. In skillet heat butter&/or oil over medium heat.
  7. When nice and hot add crab cakes.
  8. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
  9. Add more oil or butter as needed to the pan to prevent the cakes from sticking.
Most Helpful

5 5

I can't believe I haven't reviewed these before! I have made them several times, and they are probably the best crab cakes ever! I really like that no mayo is used (I'm one of those mayo-phobic people). I didn't make any changes other than to add a little fresh garlic with the shallots. Try these, you won't be disappointed! Thanks Susan for sharing such a great recipe! --Marla

4 5

This is great made with tuna fish . I cant always afford crab and I always have tuna so I thought "why not?" good choice, its a family favorite . I left out the sherry though. OK,You crab cake snobs can breath now. I'm sure its 5 stars with real crab.

5 5

I wanted a recipe for a sightly different type of crab cake without the usual Old Bay seasoning flavor. These were the absolute best.